Crab-Stuffed Deviled Eggs
The recipe Crab-Stuffed Deviled Eggs is ready in about 45 minutes and is definitely A mixture of mayonnaise, hard-boiled eggs, shallot, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Cut eggs lengthwise in half. Scoop out yolks.
Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce.
Mix in crab. Season to taste with salt and pepper.
Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.)
Place crab-stuffed deviled eggs on platter.
Garnish each with small tarragon sprig, if desired, and serve.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.
![Antica Chardonnay (Mountain Select)]()
Antica Chardonnay (Mountain Select)
The 2017 Chardonnay is vibrant and rich with enticing aromas that lead to a firm core of pear, apple and apricot flavors shaded by lightly-spiced oak. On the palate, the wine offers layer upon layer of lingering flavors. The wine highlights varietal purity with elegance and freshness on the palate.The Chardonnay was picked from 4 to 31-year-old vinesfrom select portions of nine vineyard blocks, which areplanted at an elevation of 1,413-1,494 feet. This year’s selection comprised of 10 Chardonnay clones—nine Burgundian and the acclaimed Heritage Weimer Selection—that together create the complexity in aromatics andflavors we seek for our Mountain Select Chardonnay.